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Autor:
Pacheco, Nagila Iane, Mendes, Luiza Aragão Paiva Pires Ferreira, Carneiro, Gabriel de Sousa, Lopes, Danielle Costa, Coutinho, Ivanira Vieira Loiola, Silva, Ana Kaylany Alves Pinto da, Rodrigues, Karla Beatriz Rocha, Deus , Lyslly Rhanny Soares de, Silva, Alciene Pacheco da, Sousa, Thalita Yanomany Lima Leal de
Publikováno v:
Research, Society and Development; Vol. 11 No. 3; e46011326840
Research, Society and Development; Vol. 11 Núm. 3; e46011326840
Research, Society and Development; v. 11 n. 3; e46011326840
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 3; e46011326840
Research, Society and Development; v. 11 n. 3; e46011326840
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Introduction: The word functional food can be described as any material/ingredient used as food to help prevent disease or improve quality of life. Pineapple is a perennial plant, belonging to the Bromeliaceae family, much appreciated in producing re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::1b2e4d00ec375a575296b0364cd92dd4
https://rsdjournal.org/index.php/rsd/article/view/26840
https://rsdjournal.org/index.php/rsd/article/view/26840
